Egglicious Dried Apricot Pie

Egglicious Dried Apricot Pie

Serving Size: 8

Qty Ingredient
Crust:
1 1/3 cupsFlour
1/2 teaspoonSalt
1/3 cupVegetable oil
3 tablespoonsMilk (cold)
Filling:
1 1/2 cupsDried apricots (very finely cut)
1 cupApricot nectar (divided)
1/2 teaspoonGround coriander
1 tablespoonsBalsamic Vinegar
1 teaspoonBalsamic Vinegar
1/4 cupButter (melted and cooled)
3/4 cupWhite corn syrup
1/4 cupPure maple syrup
1/4 teaspoonSalt
4 Eggs

Directions:

  1. Crust: One unbaked 9-inch pastry shell - purchased or use the following recipe: Pour cold milk into vegetable oil. Stir well. Pour this mixture into flour/salt mixture. Stir together. Shape into ball. Roll out between two sheets of wax paper.
  2. Filling: Place cut-up apricots in a small bowl. Bring 3/4 cup apricot nectar to a boil. Pour over cut apricots. Add coriander and balsamic vinegar and salt. Allow to stand 30 minutes. Return to pan, add remaining 1/4 cup apricot nectar, bring just to boil, reduce temperature and simmer 7-8 minutes stirring occasionally. Remove from heat. Cool to room temperature.
  3. Using a hand beater or whisk, beat the eggs. Add salt, butter and 2 syrups and beat until nicely blended. Stir in apricot mixture. Pour into unbaked pie shell. Protect pie edges by placing on a metal pie ring. Bake 350 degrees approximately 45-48 minutes. Top should be nicely browned. Cool to room temperature. Refrigerate if any leftovers.